Lemon Zucchini Cake Recipe
Recipe By Mom on Timeout
This lemon zucchini cake is so moist, undeniably delicious and topped with a lemon glaze that will keep you coming back for one more slice.
5
17 Rating -
Rate
Eggdiet
55minstotal
10minsPrep
45minsCook
55m.total
10m.Prep
45m.Cook
plan
Bookmark
ingredients serves
serves10
Add to Shopping ListIngredients for Lemon Zucchini Cake Recipe
- 1.25 cup Granulated sugar
- 6 tablespoon Extra virgin olive oil
- 2 Eggs room temperature
- 0.33 cup Vanilla almondmilk
- 2 tablespoon Lemon juice
- 1 teaspoon Vanilla or almond extract
- 2 cup Cake flour can substitute ap flour following directions here
- 1.25 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
- 1.50 cup Shredded zucchini drained and squeezed dry
- 2 tablespoon Lemon zest
- 1 cup Powdered sugar
- 1-2 tablespoon Lemon juice
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Mom on Timeout